Lentils & Rice
Ingredients
- 5 c. water
- 2 tsp. chicken or vegetable bouillon
- scant 1 c. brown rice 8 oz. weight
- scant 3/4 c. dried lentils 6 oz. weight
- 1 c. chopped carrots I usually keep some chopped in the freezer and just toss them in frozen.
- 1 clove garlic minced
- salt & pepper to taste
- 1 c. grated cheddar opt.
Instructions
- Place water and bouillon in Dutch oven.
- Cover and bring to a gentle simmer.
- Add rice, lentils, carrots, and garlic.
- Cover and simmer over low heat until liquid is absorbed, about 50 minutes.
- Add salt and pepper to taste, and stir in cheddar cheese.
Notes
You can pressure-cook this, for about 20 minutes, but if you're pressure-cooking, you will need to reduce the liquid by about a cup. Also, you can make this tastier by adding more/different seasonings.